Brew Log History
Target 60°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.70 oz |
Saaz0.7 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
60 min |
8.78 |
77.8% |
|
0.20 oz |
Tettnanger0.2 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
1.6 |
22.2% |
|
0.90 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.70 oz |
Saaz (Pellet) 0.6999999983988 oz Saaz (Pellet) Hops |
|
8.78 |
77.8% |
|
0.20 oz |
Tettnanger (Pellet) 0.19999999954251 oz Tettnanger (Pellet) Hops |
|
1.6 |
22.2% |
|
0.90 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.125 gal |
|
Infusion |
-- |
147 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 oz |
Lime Zest
|
|
Flavor |
Boil |
15 min. |
|
1 oz |
Black Lime
|
|
Flavor |
Boil |
15 min. |
|
1 oz |
Sea Salt
|
|
Flavor |
Boil |
15 min. |
Yeast
|
White Labs - German Ale/ Kölsch Yeast WLP029
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
65 - 69 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
60 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
406 B cells required
|
|
|
Lacto for Sour Mash/Kettle
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
60 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
406 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Lightly taken from the source for a reference Kolsch recipe, adding SeaQuench Ale qualities.
Kettle Sour/Sour Mash - sour the night before, check sourness next morning to see if it has become sour enough. If not, continue to let it sour. Otherwise, sparge if necessary and then proceed with recipe as normal.
Pitch Yeast at 65F when beer is chilled to this temp. Cool to 60 for 5-7 days afterwards. Bring up to 65 for ~1 day for diacetyl rest. Rack then age at 35F for 21-30 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-05-09 03:34 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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